A batch of sous vide tomato sauce. The results were just as I had hoped, a sauce fresh enough to taste like it came straight from my garden, but with an intensified, rich tomato flavor typically achieved by hours of simmering on the stove. And instead of the herbs being muddled into the background, they stayed true to their raw flavor making it the perfect summery pasta sauce.
Warm cinnamon spiced apples are like baked apples — only better. I love how tender and buttery these apples become due to the long slow cooking time. I also love not having to get through the apple peel to enjoy the sweet apple goodness. The only concern I had when making this recipe was wondering if the butter would melt out as the apples cooked sous vide, so I mixed the butter and spices with raisins and dates to bind the filling. The result was delicious. Enjoy!